Butternut Squash Gnocchi
Ingredients
- For the gnocchi:
- 3 lb butternut squash*
- 1 Tablespoon extra virgin olive oil
- salt & pepper
- 1/2 teaspoon salt
- 2 egg
- 4 cups flour
- 1/2 cup Parmesan Cheese
- 4 Tablespoons butter
- 1 clove garlic
- 1 teaspoon Crushed Red Pepper Flakes
- 7-8 leaves fresh sage
- salt & pepper
- For the gnocchi:
- 3 lb butternut squash*
- 1 Tablespoon extra virgin olive oil
- salt & pepper
- 1/2 teaspoon salt
- 2 egg
- 4 cups flour
- 1/2 cup Parmesan Cheese
- 4 Tablespoons butter
- 1 clove garlic
- 1 teaspoon Crushed Red Pepper Flakes
- 7-8 leaves fresh sage
- salt & pepper
Shop ingredients
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Instructions
- Place squash in the bowl of a stand mixer fitted with the dough hook (or just mix in a large bowl by hand) add in whisked egg and salt. Add flour, 1 cup at a time, and knead until the dough pulls away from the side of the bowl. Add 1/2 cup of parmesan cheese and knead until combined. Turn out onto a heavily floured surface and knead until dough comes together. Dough will be sticky, just keep flouring hands lightly. I also like to sprinkle in some parmesan cheese in place of some of the flour.
- Remove large chunks of the dough then roll into a rope and cut into 1 inch sections to form the gnocchi. Place onto a wax paper, cover until ready to boil.
- For the Sauce: Melt butter in a large skillet over medium heat, then add garlic and sage. Cook until garlic is just starting to turn golden brown, be careful you do not want to burn your garlic.
- Place squash in the bowl of a stand mixer fitted with the dough hook (or just mix in a large bowl by hand) add in whisked egg and salt. Add flour, 1 cup at a time, and knead until the dough pulls away from the side of the bowl. Add 1/2 cup of parmesan cheese and knead until combined. Turn out onto a heavily floured surface and knead until dough comes together. Dough will be sticky, just keep flouring hands lightly. I also like to sprinkle in some parmesan cheese in place of some of the flour.
- Remove large chunks of the dough then roll into a rope and cut into 1 inch sections to form the gnocchi. Place onto a wax paper, cover until ready to boil.
- For the Sauce: Melt butter in a large skillet over medium heat, then add garlic and sage. Cook until garlic is just starting to turn golden brown, be careful you do not want to burn your garlic.
Source
Original recipe: View Original